Tagged Questions

Questions with this tag should be about traditional ingredients, preparations or dishes from Thailand - such as swimming rama, phad thai or coconut curry. Questions about ingredients common to Thai-style cooking, but which aren't about a specific Thai dish, should not use this tag.

In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no ...

Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had.
I fried the curry ...

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil ...

I've noticed that a lot of Thai dishes call for thick black soy sauce, but they rarely specify the type. Occasionally, a recipe will specify a certain brand, and sometimes they'll note if you should ...

My favorite Thai restaurant makes a fantastic mango and sticky rice dessert, and it seems like it'd be pretty simple to recreate at home. I've searched around the internet for mango and sticky rice ...

When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio hang”. I never saw it spelled in English (or ...

I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it in the fridge? Store it in an airtight ...

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala.
Since most garam ...

At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and ...

It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...

I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I get at my local Thai restaurant.
When I ...

I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras.
I moved the drink part of the question here. Sorry for ...

I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a recipe that will still taste good. (I ...

I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it.
After a couple ...

Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but ...

I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes.
There is a Thai place near where I live that makes this amazing dish entitled "lava chili". It's ...

I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any ...

I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I ...